Today we’re on to the second salad in my series of Salads that Don’t Suck. If you missed the first instalment, check out my Roast Pumpkin Quinoa Salad here. This Satay Soba Salad is just as fresh, but also has rich flavours. I love these salads because they’re simple to make and keep very well. Just whip up all the ingredients separately and store them in the fridge until you need to assemble it.
My only word of advice would be to cook the soba noodles just before eating, otherwise they’ll get sticky and spoil. Soba noodles are low FODMAP in serving sizes of 90 grams or less, if they are made from wheat and buckwheat. However, if you are also gluten intolerant, you can sub these for a different type of noodle.
Satay Soba Salad
- 90 grams soba noodles sub gluten free noodles if desired
- 1/4 red capsicum
- 1/4 cucumber
- 1/2 carrot
- 60 grams firm tofu
- 1 cup wombok cabbage
- 1 small handful coriander
- 3 tbsp low FODMAP satay sauce I use Nogo satay sauce
Preheat your oven to 180 degrees Celsius, and cube your tofu and slice the red capsicum. Place them in the oven on a baking tray with a spray of olive oil to bake until desired colouration.
While the tofu and capsicum are baking, slice the cabbage, carrot and cucumber, and chop the coriander.
When ready to serve, prepare your soba noodles according to the packet instructions. Once they are drained, add your low FODMAP satay sauce and stir it through. Add your vegetables, tofu and coriander and enjoy.